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Bengali Aloo Dum is a Bengali-style potato curry that is spicy, easy, and delicious. This dish is a classic vegetarian dish from Bengali cuisine and can be prepared as Niramish (without onion and garlic) and paired best with luchi (Bengali Poori) or rice.
The authentic Bengali pronunciation of this dish is Aloor Dom. Where Aloor means Potato and Dom means curry, which is slow-cooked perfectly. Bengali Aloo Dum is one of the most delicious vegetarian dishes.
Dum Aloo or Aloo Dum is prepared by almost every north Indian state, and it is exciting to see that a little bit of recipe changes with every few miles. I make Kashmiri Dum Aloo , Dum Aloo/Dum Alu regularly at my home.
How to cook Bengali Aloo Dum?
There is no hard and fast rule about using the right potato size, so I am leaving this up to my readers.
I have used baby potatoes for the recipe. They look cute and fry well. They hold their shape well and do not get mushy while cooking.
There are different cooking methods, and I cannot say much about authenticity. This recipe of Bengali Aloo Dum is my mother's recipe, and I love the taste.
I shallow-fried the potatoes and made an excellent spicy gravy using onion, tomato, ginger-garlic paste, cumin powder, red chili powder, and Bengali garam masala. Traditionally, there is always a dollop of ghee at the end. However, it is your personal choice not to use it.
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Serving Suggestion,
They taste delicious when you serve them with soft, delicate Luchis , Matar Kachoris , or Bengali Khichri. If you are a rice eater, pair them with basanti pulao (yellow sweet rice)or white rice with ghee. You will love them.
How to store?
Store them in an air-tight container and keep them in the fridge for three to four days. Reheat them in a pan with a few spoons of water or in the microwave. They will taste delicious.
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Ingredients
Method
- Wash and scrub the potatoes with water.
- Boil 5 cups of water in a big pot over the gas stove.
- When the water starts boiling add potatoes by using a big slot or spoon.
- Boil with lid covered till they are fork tender. You can leave a little bit of space in the lid to escape the steam.
- Alternatively you can cook the potatoes in the Instant Pot. Place the potatoes in 5 cups of water.
- Pressure cook them for 2 minutes and release the steam manually.
- After cooking/Boiling the potatoes ,remove the peel and keep them in a bowl or plate.
- Take a wok or thick wide pan.
- Heat 2 tbsp oil in it.when the oil is hot, shallow fry all the potatoes on medium /high flame. They look golden after frying.
- Remove the fried potatoes on a plate and keep them on the counter.
- Now add rest 2 tbsp of the oil to the same pan/wok.
- Heat it again on medium flame .
- Add all the whole spices,panchphoran ,green chili and asafoetida powder
- Let all the spices crackle .
- Add chopped onion and saute. After they look translucent add ginger garlic paste ,turmeic powder ,red chili powder and cumin powder to it.
- Mix everything together and stir to cook .
- If they start sticking to the bottom add one tbsp of water to the pan.
- Now add tomato and salt to the spice mix paste and cook on slow flame till they look mushy and mashed/mixed up and oil has released.
- Add Potatoes and mix everything. After cooking for around one minute with potatoes and spices together add water.
- Add sugar and garam masala powder at the same time .Mix everything properly without breaking the potatoes.
- Let it cook over a slow flame.Cover with a lid.Cook till it looks thick enough for you and the oil has come to the top .
- Serve with side of your choice and enjoy.
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